Chocolate Raspberry Coconut Flour Cupcakes (Gluten, Grain, and Dairy Free)

ng_chocolatecupcakesThese sweet cupcakes are moist and delicious. And it combines two of my most favorite flavors-chocolate and raspberries! Which, you may have noticed, also were combined in my last post (in one of my most favorite desserts). I made these for one of my husband’s trips this summer and he said they got even more moist as time went on! So they won’t dry out, but you may still want to eat them the day of so that they don’t get too moist.

And these really are cupcakes as they are very sweet. Almost a little too sweet for me! If you wanted to have a less sweet cupcake, just replace some of the sweetener with another liquid, like coconut milk.

These cupcakes are made with coconut flour and sweetened with honey or coconut sugar, so they are grain free, gluten free, dairy free, and refined sugar free.

I adapted this recipe from Elana’s version. I just changed around the ingredients a bit and added my own touches (like the raspberries). Thanks Elana for the inspiration!

She frosted hers, which I didn’t do because they wouldn’t be as travel friendly, but I was sorely tempted to frost it with my chocolate frosting! If I made these for a birthday party I certainly would.

Raspberry Chocolate Coconut flour Cupcakes makes 8-10

    1/4 cup coconut flour
    1/4 cup cocoa powder
    1/2 teaspoon salt
    1/2 teaspoon baking powder
    1 teaspoon vanilla (make sure your vanilla is gluten free, if needed)
    1/2 cup of honey or coconut sugar paste (maple syrup would work too, I bet)
    1/4 cup of coconut oil
    1/2 cup of fresh or frozen raspberries
    3 eggs

Preheat oven to 375 degrees.

1-Grease muffins tins, or put in muffin papers.

2-Whisk together the dry ingredients in a medium bowl.

3-Add the wet ingredients (but not the raspberries) and whisk well, until all lumps are gone.

4-Fold in the raspberries, and fill muffin tins, 2/3 full.

5-Bake for 20-25 minutes, until the top if firm and a toothpick comes out clean, when poked in the middle of the muffin. Take out of the muffin tins and cool on cooling racks

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Comments

  1. Kathy says

    Hello-
    My daughter is also allergic to eggs. Do you think I could make this with an egg substitute? I love chocolate and raspberry together too.
    Thank you.
    Kathy

    • KimiHarris says

      Kathy,

      I haven’t tried it, but I think that some people use fruit puree instead of eggs in coconut flour recipes. Worth a try! Just remember that coconut flour absorbs a lot of moisture, so use plenty!

  2. says

    Those look DELICIOUS!!! I will for sure be trying this recipe!
    I just made some pineapple filled cookies the other day. Oh so good! I will be posting about them soon.

  3. says

    Hi Kimi,
    These are fantastic! I followed the exact recipe and they came out perfect. (I think I will have to hide them from my self!) I’ve been reading your blog for a while now and I absolutely love it. Thank you for your time and the obvious love you give to this blog. I’m an American living in New Zealand and it’s nice to stay connected to like-minded, real food folks in America.
    Thanks,
    Sharon

  4. Danielle says

    Kimi,

    Thanks for the recipe, I love your blog. I have been a follower for a while now!… Can you taste the honey stronge in these? My husband is a picky eater, and does not like the taste of honey, I am not big on it either. We also can not find the coconut sugar paste in our area. I did find it rock solid in a jar, so I can even get it out to grate it. I have no clue how you can use it. lol. Thanks for all of your hard work! ~ Danielle

  5. says

    This is what I get for hastily throwing ingredients together…..I forgot to add the coconut flour! I even ventured to the grocery store late last night for it and today when I mixed the ingredients I forgot to add the flour! Actually, what turned out are these delectable, light and fluffy morsels. I actually changed the recipe a little bit anyway…I used 2 eggs instead of 3, a little less honey, and 1/8 C coconut oil and 1/8 C organic vegetable shortening instead of 1/4 C coconut oil. Also, because my regular muffin tins are full of mounds bars in my freezer (!!) I had to use my tiny little muffin tins, which made these little tiny, bite-sized morsels. Still delicious but I have yet to experiment with coconut flour!!

  6. says

    I have been interested in trying the coconut flour for some time. Glad to see you had positive results. They look great!

    @Kathy I also have an egg allergy, chicken egg that is. I have been known to use duck eggs instead, when I can get them. I also have developed some cupcakes on my site that are egg-free.

    The chocolate raspberry combo sounds delish. Thanks for the beautiful recipe!

  7. Sontha says

    I’m looking for recipes for my baby’s 2nd b-day. She has allergies but her friends do not. Do people without allergies like this recipe?

  8. says

    Kimi, these are delicious! I used agave nectar instead of the honey or coconut sugar paste and added 1/2 T. of flaxseed meal. They have turned out just fine with those changes the last few times. At any rate, my 2 year old has a cold right now, so they’re in the oven to cheer him up. He LOVES them (and Sontha, he does not have any allergies. I do.)

  9. Joy says

    Hi, these look wonderful. I have read that for every egg (I am also allergic) that you can use a quarter of a mashed banana, worth a try?? 🙂

  10. Kai says

    Thank you for this recipe. I made them today for my birthday this week, and it’s the first cupcake I have had in 6 months! They were deeelish! I left out the raspberries, just because I prefer to have chocolate and berries separate, but I made these with the Honey Vanilla frosting. mmmmmm. Thank goodness I can have honey as a sweetener. So far, no adverse reaction, though having that amount of cocoa after so long was a bit of a zing to the system. 🙂
    Thanks for your very good and allergen free recipes. I feared all cupcakes were gone from my life.

  11. Chrissy says

    I just made a batch of these for the first time and am throwing them into the oven now! 🙂 After having been completely wheat/gluten and cane sugar free for the past two months – right through Christmas (allergy test results came through and it was a sad, sad day), licking out the batter bowl from these tasty little treats made my heart sing! I told my hubby, “If I could eat this every day, I’d never feel deprived!” 🙂
    I do have a question… I got some organic, unsweetened, super finely shredded coconut in bulk a little while ago, and I used a coffee grinder to grind this down into a ‘flour’. That’s what I used for this recipe, and I’m hoping it will work – but what’s traditional ‘coconut flour’? Is it whole coconut meat or is it condensed/refined?

  12. says

    Hi! I’ve just discovered your site! Love it!! I plan on making this for my bday this weekend – i’m doing a year of no refined sugar so these will be perfect! Can I just use regular flour instead of cocunut? And would it be 1/4 cup as well? Thank you!

  13. Kim says

    Just made these and used agave instead of honey or coconut sugar paste. I also added a 1/2 tsp of flax meal just like the other commenter Lisa did. THEY ARE AMAZING!

    I saw some amazing Valentine cupcake photos this morning on Facebook and got jealous and determined that I could create something wheat free, dairy free and refined sugar free that was just as delicious as the cupcakes I used to remember in my wheat-eating days. I accomplished exactly that. This is an awesome recipe. Thank you!

    SO GOOD!!!

  14. Becky says

    I just made these today and turned them into chocolate coconut cupcakes (I didn’t have raspberries so I put in coconut instead), then topped them with your chocolate buttercream frosting. Oh my they are so delicious! I’m glad I made them mini cupcakes b/c they are rich!

  15. shauna says

    How do you think this would be with carob powder instead of cocoa? It’s for my son’s birthday and we don’t give him chocolate because of the caffeine.

  16. Pat says

    Wow! Thank you! Replaced the honey w/ malt barley and now have the perfect super treat for household fighting liver disease!

  17. says

    I am so excited to have found this recipe! It was my first experiment with coconut flour. I make coconut milk all the time but, believe it or not, I didn’t know about coconut flour! Always felt wasteful throwing the pulp away and now I have the perfect use for it!

    I did find the batter very wet, so I added in a 3/4 cup of puffed amaranth, which worked out brilliantly. I also sprinkled some crumbled raspberries and a few nuts on the top for decoration, which made them look even more scrumptious!

    Both my husband and I find them incredibly filling, which I gather is due to the high fiber content, which is exactly what we need as we are both trying to lose weight 🙂

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